Butter cream icing

Ingredients:

125 g butter
3 cups icing sugar
2 T milk
3/4 t vanilla essence
3-4 drops food colouring

Method:

1. Place butter in microwave for a few seconds if it is not very soft.
2. In a medium bowl cream the butter, icing sugar and milk until it is light and fluffy. This may take up to 5 minutes.
3. Add the vanilla and food colouring, and beat until well combined. Fill piping bag with icing, and decorate your creations.
4. Any leftover icing will keep in a tightly closed container for a few days, simply melt it in the microwave before use, or let it reach room temperature on the kitchen bench.

Makes enough icing for approximately 50 mini cupcakes.

Colour variations:

You can add a few more drops of food colouring but if you want a really vibrant colour, you should consider using some colour paste as too much liquid food colouring can alter the taste. Once you have tried this recipe, feel free to play around with the colour, and substituting other liquids for the milk. For example, a brown icing could be made with coffee or chocolate milk or chai tea instead of milk, an orange icing could be made with orange juice.